Cavolo Nero

You'll see the tall stalks and long narrow leaves of cavolo nero in every little garden plot along the country roads of Tuscany. It's an essential ingredient in the signature dish of the area, ribollita, the "reboiled" bean soup thickened with bread and drizzled with olive oil. But it's a great on its own, too. I probably cook cavolo nero more than any other vegetable.

Cavolo nero will usually be labeled lacinato or Tuscan kale and sold in bunches of deeply ribbed, dark green leaves. Like other members of the Brassica family (cabbages,, kales, cauliflower, broccoli, etc), it's loaded with phytonutrients, compounds in plants that keep us healthy.

Here's how I cook cavolo nero:

Chop an onion, and saute it for a few minutes in extra virgin olive oil and a pinch of sea salt.

Wash the leaves and leave then wet. You can cut out the center ribs if you like, but I rarely bother. Stack a half dozen or so of the leaves, roll them up lengthwise, and slice the roll into thin strips (aka chiffonade). Do this to the entire bunch of cavolo nero, then add it to the onion.

Cook covered over low heat for about 30 minutes, stirring occasionally to prevent scorching. Add a little more water if the pan starts to dry out. Drizzle with a bit of your very best olive oil at the table.

I usually serve cavolo nero alongside some simply cooked borlotti beans.